Aubergine Stuffed Peppers Recipe

• 1 Tbsp. extra virgin olive oil
• 1 sm onion, finely minced
• 1 lrg garlic clove, chopped
• 1 sm aubergine about 3/4 lb., cubed
• 1/2 can whole-wheat bread crumbs
• 1/2 c. cooked grains (such as kamut, brown rice or possibly barley)
• 1/3 c. grated Parmesan cheese
• 1/3 c. minced fresh parsley
• 1/4 c. minced fresh basil
• 2 x red bell peppers halved lengthwise and seeded
• 6 Tbsp. tomato sauce

1. Preheat oven to 375F.
2. In large skillet, heat oil over medium heat.
3. Add in onion and garlic and cook, stirring, 4 min.
4. Add in aubergine, cover and cook till tender, about 8 min.
5. Stir in bread crumbs, grains, Parmesan, herbs and salt and pepper to taste.
6. Place pepper halves in small baking dish with 1/2-inch water.
7. Fill halves with aubergine mix: top with tomato sauce.
8. Cover and bake 35 min.

extra virgin olive oil, onion, garlic, aubergine, bread crumbs, kamut, parmesan cheese, fresh parsley, fresh basil, red bell peppers, tomato sauce

Taken from cookeatshare.com/recipes/aubergine-stuffed-peppers-71762 (may not work)